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African Coconut Chicken Curry Recipe

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★★★★★

4.5 from 85 reviews

This African coconut chicken curry is a rich, flavorful dish that combines tender chicken thighs and drumsticks with a fragrant blend of spices, creamy coconut milk, and tangy tomatoes. The chicken is first browned to develop a crispy skin and deep flavor, then simmered gently in the spiced coconut curry sauce until perfectly cooked. Garnished with fresh coriander and served with fragrant basmati rice, this comforting curry offers a delicious taste of African-inspired cuisine that’s both hearty and vibrant.

Ingredients

Scale

Chicken

  • 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)
  • 4 chicken drumsticks (~150g / 5oz each)
  • 3/4 tsp cooking or kosher salt
  • 1/2 tsp black pepper

Spices & Aromatics

  • 2 tbsp coconut oil (or vegetable, canola, or other plain oil)
  • 1 onion, finely diced
  • 3 garlic cloves, finely minced
  • 2 tsp ginger, finely minced
  • 1 tbsp coriander powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp turmeric powder
  • 1 tsp pure chilli powder or cayenne pepper (adjust or omit to taste)

Liquids and Finishers

  • 400g / 14 oz full-fat coconut milk
  • 400g / 14 oz crushed canned tomato
  • 1 1/4 tsp cooking or kosher salt
  • 2 tbsp lemon juice (substitute apple cider vinegar)
  • 1/2 cup lightly packed coriander/cilantro leaves (sub parsley or baby spinach or omit)

Serving

  • Basmati rice

Instructions

  1. Season chicken: Pat the chicken dry thoroughly using paper towels, then sprinkle all over with salt and black pepper to season evenly.
  2. Brown chicken: Heat coconut oil in a large heavy-based pot over high heat. Add the chicken thighs skin-side down and cook for 4-5 minutes until golden brown and crispy. Flip and cook the other side for 1 minute. Transfer the thighs to a plate. Brown the drumsticks next by cooking 3 sides for about 2 minutes on each side, then transfer to the plate. The chicken will still be raw inside at this stage.
  3. Sauté aromatics: Reduce heat to medium-high. Add the diced onion to the same pot and cook for 1 minute until softened. Stir in garlic and ginger, cooking for an additional 30 seconds until fragrant. Mix in coriander, cumin, turmeric, and chili powder, stirring constantly for 30 seconds to toast the spices.
  4. Add sauce: Pour in the full-fat coconut milk, crushed tomatoes, and 1 1/4 tsp salt. Stir well to combine, then return all the browned chicken pieces to the pot along with any juices on the plate, submerging the chicken as much as possible in the sauce.
  5. Simmer the curry: Bring the sauce to a simmer. Reduce heat to maintain a gentle bubble, cover the pot, and cook for 10 minutes. Remove the lid and continue simmering uncovered for another 20 minutes, stirring occasionally to prevent the sauce from sticking or burning on the base.
  6. Finish & serve: Stir in lemon juice and half of the chopped coriander leaves. Ladle the curry into bowls and garnish with the remaining coriander. Serve hot alongside basmati rice.

Notes

  • You can substitute coconut oil with vegetable, canola, or any neutral cooking oil.
  • Adjust the chili powder according to your spice preference or omit it for a milder curry.
  • Fresh coriander adds authentic flavor, but parsley or spinach can be used as alternatives or left out.
  • Using bone-in, skin-on chicken thighs and drumsticks adds more flavor and richness to the curry.
  • Serve with basmati rice to soak up the delicious curry sauce.

Keywords: African coconut chicken curry, coconut chicken curry, African chicken curry, coconut milk curry, spicy chicken curry, one-pot chicken curry

Find it online: https://annakocht.com/african-coconut-chicken-curry-recipe/